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Chicken crunch

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Ingredients/Components

milk - 1/2 c
lemon juice - 1/2 tsp
can cream of chicken soup - 1 item
margarine, melted - 2 Tbsp
skinless, boneless chicken breast halves - 4 item
herb seasoned stuffing, finely crushed
chopped fresh parsley or dried parsley flakes - 1 tsp

How to make chicken crunch:

In shallow dish combine 1/3 cup soup and 1/4 cup milk; set aside. On waxed paper, lightly coat chicken with flour. Dip into soup mixture on another piece of waxed paper; coat chicken with stuffing. Arrange chicken on baking dish. Drizzle with margarine. Bake at 400° for 20 minutes or until chicken is no longer pink.

In quart saucepan combine remaining soup and 1/4 cup milk, parsley and lemon juice. Over low heat, heat thoroughly. Pour over chicken. Serves 4.

Recipe categories: Chicken, Poultry, Meat.

Rating:

Average rating: 4, total votes: 9

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